Archive for May, 2008

postheadericon Memorable Meals

Everyone has influences on their cooking. One of my biggest influences is my Nana, who taught me how to make ravioli and many other things. Don’t forget to write down notes and recipes from your biggest influences, as you never know what the next day will bring.

I have come to stay with my grandmother and her husband to help them as she starts recovering from her stroke. Her prognosis looks good, but every difference between “before” and “after” is difficult. They need love, meals, some help here and there (especially with the stairs) and someone under 80 driving to run a few errands. :)

Being here feels very right. My heart is full, and I look forward to filling their fridge and freezer in return.

Internet connectivity is spotty, as is email, but I’ll be back on Monday with book reviews, reviews of some new Gluten-Free/Dairy-Free products, recipes, a review of a Solar Science lab, and more random musings. Go hug your grandmothers, and jot down their recipes. My oldest daughter is carrying on the tradition of good food in the family by making my grandmother’s cole slaw recipe for dinner with her grandmother.

postheadericon Zucchini and Chicken one-pot meal

Our oven broke recently. We can (thankfully) still use the stove, and we also have the microwave and the crock pot. However, I had planned to make some oven-roasted chicken legs, and had no clue what to do with them without an oven. A friend suggested that I toss everything I was going to roast into a pot and let it simmer. I ended up doing just that, and it turned out to be a delicious meal.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and faux fast food {ready in under 45 minutes} recipe.

Ingredients:

  • 2+ lb chicken drumsticks

  • 1 medium onion, diced
  • 3+ cloves garlic minced
  • 2 TBS olive oil
  • 1 tsp chili powder
  • 2 pinches kosher salt
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp thyme (or sub the last 3 ingredients with 2 tsp Italian Seasoning)
  • Splash wine (optional)
  • 1 28oz can diced or petite diced tomatoes, and 1 can of water
  • 2 14 oz cans beans
  • 3 small-to medium zucchini, cut into half-moon slices
  • 2 medium Yukon Gold potatoes, cubed

Method:

Warm olive oil over medium heat. Add onion, garlic, and drumsticks. Add seasonings. Use tongs to move the drumsticks around, and continue cooking until the drumsticks start to brown and the onion & garlic has softened.

Splash the wine into the pot to deglaze, using the tongs to make sure nothing is sticking to the bottom.

Add tomatoes, water, beans, potato, and zucchini. Stir to incorporate all ingredients

Turn the heat up almost to high, and barely bring to a boil. Turn the heat down to medium-low, cover, and let simmer for 30 minutes, stirring occasionally. Check seasoning and that veggies & potatoes are tender, then bring to table.

Serve in bowls, 1 drumstick and 2 scoops of broth and vegetables. The meat is easy to just take off the bone with a fork. Delicious, easy, healthy, and on your table in about 45 minutes!

No pictures, sorry – camera’s broken

postheadericon Kitchen Sink Soup

Kitchen Sink Soup

Have you ever started to make a recipe, only to find out that you are inexplicably out of half of the ingredients? Of course, we make do, but sometimes the “making do” recipes are wretched, and sometimes they taste better than the original. Here’s our “everything but the kitchen sink” soup that can help you clear out your crisper and pantry, and please your family all at once! It will also please you, because it’s as quick as it is fabulous.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe. This can easily be a vegan and vegetarian recipe if you omit the meat. This is also a yummy recipe that will be ready in less than 45 minutes!

Kitchen Sink Soup

Ingredients:

  • Splash olive or canola oil

  • 1 onion, diced
  • 3+ cloves garlic, minced
  • 1-2 lbs ground or chopped meat (if using meat)
  • Seasonings to taste – Italian seasoning, cumin & chili powder, or cajun seasoning
  • 2 pinches kosher salt, couple grinds fresh pepper
  • splash wine (alcohol will carry flavors, but this can easily be omitted)
    • 3 yellow squash or zucchini, cut into half-moons AND/OR

    • 2 carrots, cut into half-moons AND/OR
    • 1 box frozen/bag fresh spinach AND/OR
    • 1 cup frozen peas AND/OR
    • 1-2 cups sliced okra (frozen or fresh) AND/OR
    • 1 cup sliced mushrooms AND/OR
    • 2 stalks celery, chopped
  • 1 28oz can diced tomatoes (or not)
  • 1 can beans of choice (or not)
  • 1/2 lb noodles or 1/2 cup rice or 1/2 cup lentils
  • (approximately) 2 quarts stock or water (amount will vary depending on ingredients chosen)

Method
In a soup pot, warm the oil to medium heat. Add the onion and garlic to the pot. Stir, and when they start to soften, add the meat. (if using meat)

Add the spices to the onion, & garlic mixture. As the meat (if using) starts to brown, add any fresh vegetables you have chosen. Stir until meat has browned and vegetables have softened. Deglaze the pan with the splash of wine, if using.

Add canned tomatoes, beans, and stock/water. Add 1 quart stock/water, then add 1 cup at a time until it looks soupy. Turn heat to high and bring to a boil.

Add rice/noodles/lentils and any frozen veggies. Simmer 15-20 minutes (depending on directions on your dried good), test and alter seasonings, and serve. Yum!

postheadericon Summer camp when you can’t have a sandwich

This week is Food Allergy Awareness week, and this month is Celiac Disease Awareness month. To honor both of these, we are participating on the bi-weekly Food Allergy carnival and talking about summer camp despite food restrictions

Our family has Celiac Disease, an intolerance to dairy, and LG has a severe berry allergy. We bring our own food to birthday parties, parks, and playdates, but I never wanted the dietary restrictions to restrict the girls’ access to activities. Occasionally an event is so food-centered that we can’t participate, but as food restrictions become more well-known, we can go to more and more events without risking a reaction.
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